Nonna Theresa's Lasagna Bianco

TOTAL TIME: 3 hr 45 min
Prep: 45 min
Inactive Prep: 30 min
Cook: 2 hr 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

CHICKEN BROTH:
  • 1 whole organic chicken, rinsed, cut into pieces
  • 1 bunch fresh parsley, roughly chopped
  • Sea salt and freshly ground pepper
    EGG PASTA:
    • 4 organic eggs
      TOPPINGS:
      • 4 cups grated mozzarella
      • 1 cup grated Parmigianno
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      Directions

      Making the broth: Put the chicken pieces and parsley in a large stockpot. Add water to cover. Bring to a boil. Once it starts to boil, turn the heat down to medium-low and simmer for 2 hours.

      Line a strainer with cheesecloth and strain. Put the broth in a clean pot on low heat. Skim off the top. Season with sea salt and pepper. Pick out the good chicken meat from the cheesecloth and set aside.

      Making the pasta: Into a food processor, add the unbleached flour and eggs. Pulse until crumbly. Take the dough out and place on a floured surface. Knead the dough until silky, about 5 minutes. Wrap in plastic wrap and let rest for 30 minutes.

      Roll out the dough by hand, or using a pasta machine, until about 1/8-inch thick. Slice into lengths the size of the baking dish.

      Preheat the oven to 400 degrees F.

      Making the lasagna: Place a layer of pasta, then some mozzarella, Parmigianno, chicken meat and a ladle of broth. Repeat three times. Finish with a top layer of cheese and bake until the cheese is melted and golden brown on top, about 30 minutes.

      Plate the lasagna in a shallow bowl, add a ladleful of broth and enjoy.

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      5

      Newest Ratings and Reviews

      Read all 20 reviews

      • on December 06, 2013

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        Love Nadia! Didn’t get around to this until now. My lasagna ended up being a complete departure as I added several ingredients but I felt the inspiration of Nadia and Nonna Theresa!

        I started with shredded meat from a day-old chicken I'd roasted, reheated homemade stock, and store bought fresh lasagna noodles.

        So my variations - added spinach for a veg, some leftover pesto and duxelles (chopped crimini mushrooms cooked down in butter, white wine, shallots, s&p) I needed to use up. I finely chopped the spinach, added it on top of the chicken, dotted with duxelles and pesto, then ladled the broth over. Three cheeses - bits of provolone, shredded mozzarella, parmesan.

        In short, this was really, really good. I think the man liked it even better than traditional lasagna (he's not really a fan of tomato sauce) I know I deviated but I definitely felt the inspiration! Thanks Nadia!

        Tried with a ladle-full of broth and without – yum either way!

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      • on November 18, 2013

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        Absolutely love this recipe!! I tweak it just a bit though to save time by using fresh egg lasagna pasta I purchase from my local organic food store.

        I use fresh mozzarella blocks that I dry with a cloth before hand grating and place it in the freezer for a few minutes to firm it up just a bit before use and I also hand grate my own fresh Parmesan Reggiano. The use of fresh cheeses makes a huge difference in the flavor of this dish.

        To flavor the chicken stock; I use fresh flat leaf parsley, thyme, rosemary and garlic cloves wrapped in cheese cloth for easy removal. This is my go to cold weather comfort food.

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      • on October 09, 2013

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        Made this last night and LOVED it! I didn't have enough Italian parsley in the garden so I made a traditional stock (Celery, Onions, Carrots and added garlic, bay leaves and peppercorns to the broth. I did make the homemade noodles for the pasta, I feel like store bought noodles might make it a little heavier. It's a simple dish but it really brings out the complexity of the broth. It's hearty without being too heavy.

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